Panini rolls with lemon-hummus

Panini rolls with lemon-hummus


Ethnic: a specialty with an oriental flavour.


For the bread:
1 package Panini Rolls
2 lettuce leaves
¼ cucumber
½ tomato
1 pinch/es of salt
50 g radish sprouts
½ carrot
15 g onions
For the sauce:
200 g chickpeas
1 ½ tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp tahini
½ clove of garlic
1 pinch/es of salt
1 pinch/es of cumin
1 pinch/es of black pepper


Preparing hummus:

  • In a bowl put 150 g of chickpeas, olive oil, lemon juice, tahini, salt, pepper and cumin.
  • Finely chop the garlic clove and add to the other ingredients.
  • Blend all the ingredients in a mixer, until you have a homogeneous dense mass.
  • Add the remaining chickpeas to the hummus.
  • As the sandwich only uses about half the hummus, the remaining hummus can be stored in the refrigerator for a week.

Preparing the bread:

  • Bake the Panini Rolls following instructions on the package, for about 10 minutes in the oven at about 200° C.
  • Cut the warm bread lengthwise. Fill the two halves of the bread with the hummus.
  • Rinse the lettuce leaves and distribute evenly over the bread.
  • Rinse tomatoes and cucumber, cut into slices and arrange on lettuce.
  • Season the tomatoes with a little salt, then lastly, peel the carrot and grate it finely.
  • Cut the onion into thin slices.
  • Evenly distribute the radish sprouts, carrot and onion on the bread and cover it with the other half of the bread.
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